Flatbread with Arugula, Asparagus, and Fried Eggs

B&O's menu offers everything from juicy steaks to local seafood, but our money's on the brick-oven pizzas (or flatbreads, as they're called at the restaurant). Savor the arugula, asparagus, and fried egg version while taking in the scene at the restaurant's downstairs bar.

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Preparation

Place spinach in microwave-safe bowl. Sprinkle with water. Microwave until wilted, about 20 seconds. Drain, pressing on spinach to release liquid. Place spinach, 1 cup arugula, 1/2 cup oil, and garlic in blender. Blend until coarse puree forms. Transfer pesto to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.

Stir 1/4 cup warm water and honey in small bowl. Stir in yeast. Let stand until foamy, about 10 minutes. Place flour and coarse salt in stand mixer fitted with dough hook attachment. Add 3/4 cup warm water and yeast mixture. Mix on medium speed until dough comes together and pulls away from sides of bowl, adding more water by tablespoonfuls if too dry, about 2 to 3 minutes. Brush large bowl with oil. Form dough into ball. Place in bowl; turn to coat. Cover with plastic; place in warm draft-free area until doubled in volume, about 1 hour.

Place pizza stone or baking sheet in oven (if using rimmed baking sheet, invert sheet, rim side down). Preheat oven to 500°F. Knead dough in bowl. Cover and let rise again until doubled in volume, about 45 minutes. Divide dough into 4 equal portions. Form each portion into ball. Place on floured work surface; cover with plastic wrap and let rest 10 minutes.

Sprinkle rimless baking sheet with cornmeal. Working with 1 ball at a time, roll out dough on floured surface to 12x7-inch oval. Transfer to sheet. Spread 2 tablespoons pesto over dough, leaving 1/2- inch plain border. Sprinkle 1/4 of potatoes, 1/4 of asparagus, 1/4 of corn, and 1/4 of peas over pesto. Spoon three 1-tablespoon dollops ricotta over vegetables. Slide pizza onto stone; bake until crust is golden brown on bottom and around edges, 10 to 12 minutes.

Meanwhile, brush nonstick skillet with oil; heat over medium heat. Crack 2 eggs into skillet; cook just until whites are set but yolks are still runny, about 3 minutes.

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Recent Reviews

This was delicious; I skipped the corn and peas and used sauteed baby bella mushrooms instead- then drizzled it all with olive oil and sprinkled it with coarse sea salt and freshly ground pepper. I also cracked the egg right on top of the flatbread and baked it. For one of the flatbreads, I used buffalo mozzarella, torn in small pieces and that was even better.

A Cook from Chicago /

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I thought this was great. A lot of muted but delicious flavors, so as long as you make sure to season generously it's definitely worth the time and effort.

BenBradley from Los Angeles, CA /

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This had potential to be good, but I found it to be quite bland.
I added some chopped prosciutto, which helped, but the egg was completely unnecessary and made the pizza slimy.

A Cook /

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I must respectfully
disagree with Marin
Mama and declare
this pizza to be
delicious! I sauteed
the asparagus with a
little olive oil and
sea salt before
putting it on the
pizza which i think
helped enhance the
flavor. Overall, I
think this recipe is
really yummy. The
arugula pesto is so
sharp and flavorful!
When it's combined
with the smooth and
buttery texture of
the egg yolk it's to
die for!

littledumpling from Los Angeles, CA /

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Had high hopes for this as there are great flavors and ingredients, but it was just ok. I put roasted tomatoes on it and it gave it some flavor, which helped, but otherwise it was surprisingly bland.